Pork Chops Normandy Recipe

5 5 7
Pork Chops Normandy Recipe
Pork Chops Normandy Recipe photo by Taste of Home
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Pork Chops Normandy Recipe

Read Reviews
5 5 7
Publisher Photo
Pears and brandy team up to turn ordinary pork chops into a restaurant-quality dish that’s good enough for guests. Serve with an upscale side, such as brussels sprouts or asparagus, and a glass of wine for a fantastic meal. —Gina Quartermaine, Alexandria, Virginia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 3 tablespoons butter
  • 3 medium pears, peeled and chopped
  • 3 tablespoons chopped shallots
  • 3 garlic cloves, minced
  • 3 tablespoons brandy or chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper

Directions

In a large skillet, brown pork chops in butter. Remove and keep warm. In the same skillet, saute pears and shallots until crisp-tender. Add garlic; saute 1 minute longer. Remove from the heat. Stir in brandy; cook over medium heat until liquid is evaporated.
Stir in the cream and seasonings; cook for 2-3 minutes or until sauce is slightly thickened. Return pork chops to skillet; cover and cook for 8-10 minutes or until a thermometer reads 160°, turning once. Yield: 4 servings.
Originally published as Pork Chops Normandy in Simple & Delicious February/March 2011, p51

Nutritional Facts

1 each: 488 calories, 29g fat (16g saturated fat), 145mg cholesterol, 417mg sodium, 22g carbohydrate (13g sugars, 4g fiber), 34g protein.

  • 4 boneless pork loin chops (6 ounces each)
  • 3 tablespoons butter
  • 3 medium pears, peeled and chopped
  • 3 tablespoons chopped shallots
  • 3 garlic cloves, minced
  • 3 tablespoons brandy or chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  1. In a large skillet, brown pork chops in butter. Remove and keep warm. In the same skillet, saute pears and shallots until crisp-tender. Add garlic; saute 1 minute longer. Remove from the heat. Stir in brandy; cook over medium heat until liquid is evaporated.
  2. Stir in the cream and seasonings; cook for 2-3 minutes or until sauce is slightly thickened. Return pork chops to skillet; cover and cook for 8-10 minutes or until a thermometer reads 160°, turning once. Yield: 4 servings.
Originally published as Pork Chops Normandy in Simple & Delicious February/March 2011, p51

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Reviews forPork Chops Normandy

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dlaskaris User ID: 5850428 131487
Reviewed Oct. 14, 2013

"The sauce on this recipe is delicious. I made it and served it with a side of brussels sprouts, spinach and potato gratin. It was a hit with my family!"

MY REVIEW
carrienoellebell User ID: 7105268 191600
Reviewed Feb. 6, 2013

"Excellent! Big hit!"

MY REVIEW
nikispangler User ID: 3027603 191599
Reviewed Nov. 7, 2012

"AMAZING! I made this with the brandy, not the chicken broth, and my whole family loved it!"

MY REVIEW
txlady2566 User ID: 6815611 115375
Reviewed Sep. 16, 2012

"Great, we loved it!!"

MY REVIEW
Laurie Otto User ID: 5863445 109181
Reviewed Apr. 12, 2011

"This was absolutely delicious. Very easy and quick to make too. I substituted apple juice for the brandy and used Bosc pears. I will definitely put this in our recipe rotation."

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